Crisp chinese pork
8 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boned pork butt or shoulder, fat trimmed and cut into 2\" chunks |
| 2 | Garlic cloves,minced/pressed | |
| 1 | teaspoon | Anise seed |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground cloves |
| ¼ | cup | Soy sauce |
| 6 | cups | Hot cooked rice |
| Thinly sliced green onion | ||
| Fresh cilantro sprigs | ||
| Hoisin or Chinese plum sauce | ||
In a 4-5 quart pan on high heat, combine meat, garlic, anise seed, gorund cinnamon, ground cloves, soy sauce, and 1 quart water. Bring to a boil; cover and simmer until meat is very tender when pierced, about 1½ hours. Boil, uncovered, on high heat until sizzling, about 30 minutes; stir often. Drain off fat.
With 2 forks, shred meat; put into a 9x13" pan. Bake in a 400'F. oven until pork begins to crisp, 15-20 minutes. Spoon over rice; add onion, cilantro, and hoisin to taste.
Per serving: 313 calories; 20 grams protein; 12 grams fat; (4 grams saturated fat); 30 grams carbohydrates; 566 milligrams sodium; 66 milligrams cholesterol.
~ Karin Andersen, Monarch Beach, California